Chapter 7 Meat/Protein/Enzymes Flashcards Preview

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Flashcards in Chapter 7 Meat/Protein/Enzymes Deck (11):
0

The proteolytic enzymes

Cathepsins, bromelain, papain, ficin

1

Four types of meat

Beef, veal, lamb/mutton, pork

2

More connective tissue does what to the meat texture?

Makes it tougher

3

More muscle movement means that there will be more ______, making the meat tougher

Collagen

4

Fat is white in _______ and yellow in ______

Younger; Older

5

____ & _____ effect fat softness

Species and breed

6

The five composition of meats

Antibiotics/hormones, pigments, effect of O2, effect of heat, and extractives

7

The three types of meat inspectors

Federal Meat Inspection Act of 1906, USDA Food Safety and Inspection Services, & Wholesale Meat Act of 1967

8

Is grading voluntary or not? What characteristics is grading based on?

Voluntary; color, grain, texture, fat

9

Top three grades for beef, veal, lamb

Prime, choice, select

10

Top three grades for mutton

Choice, select, commercial